Slow Cooker Beef Garlic Naan Melt (Printable Version)

Tender beef on garlic naan with melted cheese and rich jus for dipping. A fusion of French dip and Sunday roast.

# What You'll Need:

→ Beef

01 - 3.3 lbs boneless beef chuck roast
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons vegetable oil

→ Aromatics

05 - 1 large yellow onion, thinly sliced
06 - 4 garlic cloves, minced
07 - 2 sprigs fresh thyme
08 - 1 sprig fresh rosemary

→ Braising Liquid

09 - 2 cups low-sodium beef broth
10 - 0.5 cup dry red wine, optional
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon soy sauce

→ Naan & Cheese

13 - 6 large garlic naan breads
14 - 8 oz provolone cheese, sliced
15 - 4 oz mozzarella cheese, shredded

→ Garnishes

16 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Pat the beef roast dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.
02 - Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side.
03 - Place sliced onions and minced garlic in the bottom of the slow cooker. Position the seared beef on top of the aromatics.
04 - Add thyme and rosemary sprigs around the beef. Pour in beef broth, red wine if using, Worcestershire sauce, and soy sauce.
05 - Cover and cook on low setting for 8 hours, or until beef is fork-tender and shreds easily.
06 - Transfer cooked beef to a large bowl and shred using two forks. Remove and discard large fat pieces and herb stems.
07 - Strain the cooking liquid into a bowl. Skim off excess fat from the surface. Reserve this jus for serving.
08 - Preheat oven to 350 degrees Fahrenheit.
09 - Place naan breads on a baking sheet. Top each with shredded beef and a generous portion of the onion mixture. Layer provolone slices followed by mozzarella cheese.
10 - Bake for 5 to 7 minutes, or until cheese is fully melted and naan is warmed through.
11 - Garnish with chopped parsley if desired. Serve hot with bowls of jus on the side for dipping.

# Additional Tips::

01 -
  • It turns a humble slow cooker roast into something that feels like you ordered it from a bistro.
  • The naan soaks up the jus in a way that makes every bite feel indulgent and warm.
  • You can walk away for eight hours and come home to a house that smells like a hug.
  • It uses ingredients you can grab on a regular grocery run without hunting down specialty items.
02 -
  • Searing the beef is not optional, the caramelized crust adds a depth of flavor that you cannot replicate any other way.
  • Do not rush the straining and skimming of the jus, a little patience here makes the difference between greasy and luxurious.
  • If your slow cooker runs hot, check the beef at seven hours to avoid it drying out.
03 -
  • Add a pinch of red pepper flakes to the braising liquid if you want a subtle warmth that sneaks up on you.
  • Use a fat separator to skim the jus quickly, or chill it overnight so the fat hardens on top and peels off easily.
  • Double the recipe and freeze half of the shredded beef for a night when you need dinner to feel effortless.
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